Nutrient Comparison: Ground Savory VS Boiled California Red Kidney Beans per 1 kg
Compare the macro and micronutrient content in 1 kg of Ground Savory versus 1 kg of Boiled California Red Kidney Beans to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 1 kilogram of Ground Savory vs Boiled California Red Kidney Beans:
- 1 kilogram of Ground Savory has more Vitamin A, 2.8 times more Vitamin B1, 7.6 times more Vitamin B3, 17.4 times more Vitamin B6 and 41.7 times more Vitamin C than Boiled California Red Kidney Beans.
- 1 kilogram of Boiled California Red Kidney Beans have insufficient amounts of Vitamin A and Vitamin C
- Both Ground Savory Spice as well as Boiled California Red Kidney Beans have insufficient amounts of Vitamin B12 and Vitamin D in one kilogram.
Comparing minerals per 1 kilogram for Ground Savory vs Boiled California Red Kidney Beans:
- 1 kilogram of Ground Savory has 32.3 times more Calcium, 2.9 times more Copper, 12.7 times more Iron, 7.9 times more Magnesium, 19.2 times more Manganese, 2.5 times more Potassium, 3.8 times more Selenium and 5 times more Zinc than Boiled California Red Kidney Beans.
- Both Ground Savory and Boiled California Red Kidney Beans contain similar levels of Phosphorus per one kilogram.
Comparison of macro-nutrients per 1 kilogram:
- 1 kilogram of Ground Savory has 2.2 times more Energy, 65.7 times more Fat, 232.9 times more Saturated Fat, 3.1 times more Carbohydrate and 4.9 times more Fiber than Boiled California Red Kidney Beans.
- While 1 kg of Boiled California Red Kidney Beans contains 1.4 times more Protein than Ground Savory Spice.